Tomato Goat Cheese Strata

4 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 wedge)
December 2002
RECIPE BY Cooking Light

Similar to a frittata, this savory bread pudding starts on the stovetop and finishes in the oven. Using a large cast-iron skillet will help you get a crisp brown crust.

Ingredients

  • 1 cup 2% reduced-fat milk
  • 3 tablespoons chopped fresh parsley
  • 5 large egg whites
  • 3 large eggs
  • 2 teaspoons olive oil
  • 2 cups thinly sliced onion
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, sliced
  • 1/2 teaspoon crushed red pepper
  • 1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 8 cups (1-inch) cubed sourdough bread (about 8 ounces)
  • 3/4 cup (3 ounces) crumbled goat cheese

Nutritional Information

  • Calories 415
  • Caloriesfromfat 30%
  • Fat 13.9g
  • Satfat 5.7g
  • Monofat 5.2g
  • Polyfat 1.4g
  • Protein 23g
  • Carbohydrate 50.3g
  • Fiber 5.4g
  • Cholesterol 174mg
  • Iron 3.9mg
  • Sodium 880mg
  • Calcium 246mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 4 ingredients in a bowl, stirring well with a whisk.

Step 3

Heat oil in a large cast-iron or oven-proof skillet over high heat. Add onion; sauté 2 minutes. Add sage and garlic; sauté 1 minute. Add pepper and tomatoes, stirring well. Bring to a boil; cook 1 minute. Stir bread into tomato mixture; top with cheese. Pour egg mixture over tomato mixture (pan will be very full).

Step 4

Carefully place pan in oven; bake at 450° for 25 minutes or until egg is set. Let stand 5 minutes. Cut into 4 wedges.

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Ratings & Reviews

WilliamMattson's Review

girly668
March 14, 2013
My wife and children love this recipe. We have it about once a month. I will usually use 8oz. of goat cheese, and whole eggs instead of just some of the yolks.

bjane1's Review

rstarrlemaitre
February 15, 2012
This was disappointing and almost inedible.

girly668's Review

WilliamMattson
July 30, 2011
Wow. It was truly amazing! I made it for friends at their cottage and they are STILL raving about it, a year later!! I did get a bag of shredded mozzarella that really made it. I also used fresh tomatoes instead of canned, and fresh basil.

rstarrlemaitre's Review

bjane1
January 24, 2011
Absolutely fabulous! The layers of this were beautiful in cross-section, with the egg mixture on top of the bread/tomato mixture. I served it at brunch with bacon and yogurt, and it is definitely company-worthy. The goat cheese was the best part - little pockets of creaminess!